Wentworth by the Sea to welcome Winter Wine 2012 Festival

Wednesday

Jan 11, 2012 at 3:15 AMJan 11, 2012 at 1:18 PM

By Ryan Alan

NEW CASTLE — When you have a passion for anything, Liz Simays reasons, you love sharing it with other people.

"Food and wine is no different," says the food and beverage director of the Wentworth by the Sea Hotel and Spa, as she and her staff prepare for the eighth annual Winter Wine Festival extending over seven 2012 weekends, Feb. 3 through March 17.

"Everyone involved would love nothing more than to turn someone on to the art that they have devoted their lives to," says Simays.

Winemakers and their representatives from throughout the region and across the nation, chefs and other industry presenters will be doing just that in many creative ways as the winter unfolds.

"I think that everyone, no matter what their knowledge or background, will take something away from the festival," says Simays.

This is not a gathering built only for wine aficionados.

Simays says this is a celebration of wine, but moreover, the event is a good way to educate guests about specific wine companies and their products. "Every wine has its own personality, so regardless of a guest's level of wine knowledge or background, each one will come away finding something out that they didn't know when they walked in," she predicts.

She believes the Winter Wine Festival is an amazing opportunity to experience the hotel at it's finest.

"We pull out all the stops for these events. It's during a time of year that not much else is going on in the area and we have something almost every single day," she explains. "Between receptions, dinners, brunches, seminars and flight nights there is something happening six out of seven days a week. These dinners aren't just for wine experts and culinary elitists but also for people that want to learn more or just want an amazing experience."

She feels that the charm and the history of the Wentworth make the festival unique.

"The staff here also LOVES the festival. It's something that the entire hotel gets behind and enjoys being a part of," she says. "We purposely hold the festival during a time that is historically slower for the hotel so it allows for the festival to be the focus of everyone's attention during the period."

Having everyone engaged, she adds, is invaluable in contributing to the mood of the events. Since this is a multiweek festival, they have the luxury of offering a huge variety of options for people, Simays says.

In years' past, the wine fest has customarily run from the middle of January through the end of February, reminds festival director Scott Moreau, the Wentworth's beverage manager.

"The reason to move it back three weeks or so this year is twofold," he says. "March is ordinarily a quiet month for New Englanders in general. There isn't a lot of activity happening in the area. This is an opportunity to fill a void in the local social scene.

"Secondly, we felt the need for more separation between the holiday season and the festival. People tend to hibernate after the holidays, either due to financial constraints or otherwise. The change in scheduling gives guests time to catch their breath and reorganize their lives."

Attendance increases every year. "We definitely have a greater number of people inquiring when the dates are going to be released every year," Simays says. The addresses of people purchasing tickets indicate that the festival draws from throughout the country.

There are many repeat participants. "I would say that more than half of our tickets purchased last year were guests returning from previous festivals," she says.

"It has definitely gotten to the point that there are quite a few familiar faces that return year after year and can't wait for the line-up to be released. Most agree that it was the best wine event that they have ever been to."

Winemakers and other presenters also offer glowing reviews. Simays says.

"We consistently get letters from the winemakers after their events talking about how the food at the dinner was an excellent complement to their wines and that the service was unparalleled to anything they have experienced."

While there are other notable festivals in New England, most are structured much differently in that they take place over the course of an extended weekend or in some cases a week. "This is definitely the longest affair that I know of with the greatest number of events," she says.

It was two years ago, or so, that the festival decided to take a more local approach in planning programs, activities and guests, emphasizing what can be found locally.

That makes sense to the new festival director, Scott Moreau. "With a local community as cultured as Portsmouth and neighboring towns are, it would be shortsighted not to take full advantage of it," he reasons.

"Portsmouth has the most restaurants per capita in America and prides itself on fresh, original cuisine, so it would only make sense to try to incorporate local flavor into the event. If people are traveling distances for a festival event, they should be treated to all that the region can provide."

The fest very much opens its arms to people on a budget, assures Simays.

Flight nights are a great opportunity for the budget conscious. "They range from $10-$20 for a flight of three 2 oz pours that are paired with amazing appetizers," she says. "It's also a great opportunity to get invaluable one-on-one time with an expert on the wines that you are drinking. Our Sunday Brunches are an exceptional value. Between the food and flowing sparkling wine or champagne we always hear from people that it's the only meal that they can eat all day."

She loves to see guests take full advantage of the festival's offerings.

"It's great to watch people try something that they have never tried before. I think that people get the most out of the experience when they are open to finding something new," she says.

"People often may not be fond of a particular varietal of wine or a certain food, but then experience the pairing, love it, and it opens their world to trying new things. It's helpful to be open to talking to the people around you about what you are experiencing. Everyone has a slightly different palate so people often have different takes."

The 2012 Winter Wine Festival will flow with plenty to hold the interest of everyone.